Friday, October 3, 2008

Roast Beef Stroganoff

This is not the ol'hamburger stroganoff of our mothers era. This made with a well seasoned and slow cooked roast is virtually addicting and it doesn't get more K.I.S.S. than this! Now if I could just get the picture to look as good as it tastes. Roast Beef - your favorite cut2 packets of Liptons Onion Soup mix1 1/2 cup water

Cook roast on low in crockpot for 6 hours until no longer pink and cooked throughout. Remove from drippings and drain off fat. Sometimes I will put the entire crock pot with roast in the fridge overnight and let the fat solidify on top, if time will not permit then simplify and drain as much as you can and reserve beef stock, cut the meat. If meat is too tender (is there such a thing?) it will shred which is yummy but doesn't look as pretty as chunks. Add to below gravy.

Whisk together until smooth and then add meat. Heat on med/low heat until lightly bubbly stirring occasionally. Serve over wide egg noddles.

VARIATION: This recipe yields about 10 servings. Recipe can be cut in half. I often will make this and freeze 1/2 of the meat and gravy mixture for a rainy day. This is also an excellent way to use your left over roast beef just add the water and liptons soup mix to the gravy.

A Little About Jen

I love my life (truely is a great blessing), my family (is even a greater blessing), my faith (protects all my blessings). The other love of my life is good food. My mother raised me on amazing meals; well balanced, creative and yummy which made eating fun. She was/is the ultimate master in the kitchen. CLICK on photo for link to my other site www.jenhurstphotography.com

We are not big fish eaters, we actually rather like fish I just do not especially like to cook it. This however... is WONDERFUL! A perfect s...

Disclaimer

This is a disclaimer of sorts...
Many of my recipes are not authentically mine but rather have been borrowed, begged or stolen from my mother, sisters and/or friends. Some are originals inspired by things I have seen, tasted or envisioned. Very few recipes are really ours anyway, right? Each recipe I have adapted the way I see fit and in time they become mine, therefore I share and they become yours! Enjoy.
NOTE: I am not always a great editor of my posts. SO if something seems wrong or if you have a question, please message me. I'll get back with you!